ArticleOpen Access http://dx.doi.org/10.26855/ijfsa.2025.12.003
Effect of Pasteurization on Physicochemical and Biochemical Stability of Dilute Extract of Sclerocarya Birrea During Storage at 4 °C
Papa Guedel Faye1,2,5,*, Samba Balde5, Bassirou Ndoye6, Khadim Niane1, Alioune Sow4, Omar Toure1,2, Oumar Ibn Khatab Cisse3, Nicolas Cyrille Ayessou1,2, Mady Cisse1,2
1Cheikh Anta Diop University, Ecole Supérieure Polytechnique de Dakar, Department of Chemical Engineering and Applied Biology, Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), BP 5080 Dakar Fann, Senegal.
2Center for Studies on Food Safety and Functional Molecules (CESAM), Dakar 11500, Senegal.
3Iba Der THIAM University, National Higher School of Agriculture, BP A296 Thiès, Senegal.
4Gaston BERGER University, UFR Agronomic Sciences, Aquaculture and Agrifood Technologies, Saint Louis 32000, Senegal.
5Cheikh Ahmadoul Khadim University (UCAK) Touba UFR Agronomic Sciences and Food Technologies. Corniche ouest BP 7, CP 22300, Touba, Senegal.
6University of Sine Saloum El Hadji Ibrahima Niass (USSEIN), Department of Food Sciences and Technologies (STA), Campus Sing-Sing, LFA, BP 55, Kaolack, Senegal.
*Corresponding author: Papa Guedel Faye
Published: December 4,2025
Abstract
Sclerocarya Birrea, commonly known as African plum, is an oleaginous fruit with high nutritional value, the different parts of which have medicinal properties. Its pulp is used in particular in the production of juice. However, its high acidity induces rapid fermentation, hampering its conservation. This work aims to evaluate the impact of pasteurization on the stabilization of S. birrea extract to limit this fermentation. Three heat treatments were applied to separate batches: 65°C/30 min, 75 °C/10 min, and 85 °C/10 min. The resulting extracts were stored at 4°C for six weeks. The parameters monitored included: titratable acidity, pH, soluble solids, browning and yellowing indices, as well as polyphenol content. The analyses were carried out using standardized methods: titrimetry, pH-metry, refractometry, colorimetry, and spectrophotometry. The results show stability of pH, titratable acidity, and solids during storage. The colorimetric indices increased slowly at 65 °C and 75 °C, but more markedly at 85 °C. The polyphenol content decreased after heat treatment, with retention rates of 85.90%, 80.77%, and 78.53% for the 65 °C/30 min, 75 °C/10 min, and 85 °C/10 min treatments, respectively. The combination of pasteurization at moderate temperature and refrigerated storage thus proves effective in stabilizing S. birrea extracts, while limiting the degradation of bioactive compounds.
Keywords
Sclerocarya birrea; Stabilization; Pasteurization; Extract; Plants; Polyphenols
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How to cite this paper
Effect of Pasteurization on Physicochemical and Biochemical Stability of Dilute Extract of Sclerocarya Birrea During Storage at 4 °C
How to cite this paper: Papa Guedel Faye, Samba Balde, Bassirou Ndoye, Khadim Niane, Alioune Sow, Omar Toure, Oumar Ibn Khatab Cisse, Nicolas Cyrille Ayessou, Mady Cisse. (2025) Effect of Pasteurization on Physicochemical and Biochemical Stability of Dilute Extract of Sclerocarya Birrea During Storage at 4 °C. International Journal of Food Science and Agriculture, 9(4), 272-282.
DOI: http://dx.doi.org/10.26855/ijfsa.2025.12.003